Winter Kale Salad | TENDING the TABLESometimes I struggle to find the words to fill these posts and hope that the photos themselves tell enough of a story. I hope the colors and textures wash over you, ignite your senses and inspire you. It is winter after all and what better time to brighten our plates and our palates with jewels of fruit, roasted nuts and the zing of ginger. Enjoy…

 

 

WINTER KALE SALAD + GINGER DRESSING

Serves 4

INGREDIENTS

1 bunch lacinato kale

1 head radicchio

1/3 cup almonds

1/3 cup pistachios

1/3 cup dried apricots, chopped

1/3 cup dried cranberries

2 inches fresh ginger

1/4 cup olive oil

1 tablespoon lemon zest

juice of 1 lemon

1 tablespoon honey

salt and freshly cracked black pepper

1 avocado, pitted, peeled and chopped

PROCEDURE

Remove the tough inner stem from the kale and cut the leaves into thin ribbons. Chop the radicchio.

Toast the almonds and pistachios in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Transfer the nuts to a cutting board and coarsely chop.

Combine, the kale, radicchio, toasted nuts and dried fruit in a large bowl and toss to combine.

To make the dressing, finely grate the ginger and squeeze out the juice, discarding the dry pithy remains. You should have about 1 tablespoon of ginger juice.

Combine the olive oil, lemon zest, lemon juice, honey and ginger juice and blend or whisk until emulsified and creamy.

Dress the salad , season with salt and pepper and top with the chopped avocado.